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Falafel, a Middle Eastern snack made by frying chickpea patties in oil, is often served in pitas with hummus. Joan H. Ranzini was curious whether a falafel mix could be baked like cornbread. The result is this easy, healthy meal. Honorable Mention, 2006 recipe contest.
- Preheat oven to 375F. Coat 9×9-inch baking pan with cooking spray. Combine falafel mix with 2 cups boiling water in bowl, and let stand 5 minutes. Mix in egg and 4 Tbs. olive oil. Spread in prepared pan, and bake 35 minutes, or until browned.
- Wrap garlic in foil. Roast 35 minutes, or until tender when squeezed.
- Meanwhile, heat remaining 1 Tbs. oil in skillet over medium-high heat. Sauté asparagus, cabbage, mushrooms and oregano 5 minutes, or until asparagus is crisp-tender and cabbage is lightly browned. Add salt and pepper.
- Squeeze garlic cloves into food processor bowl. Add peppers, and purée until smooth. Transfer to saucepan, and stir in cheese and cayenne. Heat over medium heat 3 to 4 minutes, or until cheese is melted, stirring occasionally. Season with salt and pepper.
- Cut falafel into 8 squares, and top with vegetables and sauce. Serve warm.
- Serving Size Serves 8
- Calories 320
- Carbohydrate Content 33 g
- Cholesterol Content 33 mg
- Fat Content 14 g
- Fiber Content 6 g
- Protein Content 14 g
- Saturated Fat Content 3 g
- Sodium Content 646 mg
- Sugar Content 5 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g